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Lemon Pudding Cake 6 to 8 servings
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Ingredients
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¼ cup all-purpose flour
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1 cup sugar
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1 tsp salt
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3 eggs, separated
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1 cup milk
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¼ cup lemon juice
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Preheat oven to 325°F. 9-inch square baking dish plus larger
dish to hold water.
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Instructions
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1. In medium bowl, combine flour, sugar and salt. In small bowl,
beat egg yolks; mix in milk and lemon juice. Add to flour
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mixture, mixing well.
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2. In mixing bowl, whip egg whites until stiff but not dry; fold into
egg yolk mixture. Pour into baking dish. then into larger pan
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filled with 1-inch hot water.
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3. Bake 50 minutes or until top is nice and brown. Cool about 30
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minutes; then serve. Keep leftovers in the refrigerator.
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Options
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Mixture can be poured into 8 (6-ounce) custard cups, placed in a
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shallow pan filled with 1-inch of hot water. Bake 35 minutes or until
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nice and brown.
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